Matka Matar Recipe (How to Make Matka Matar At Home)

MATKA MATAR

Other Name – SPICY TANGY DRIED PEAS

Matka Matar is a tangy and spicy street food of North India, usually sold on bicycle with a brass utensil on bock. It’s placed on a small burner stand with lightly burning coal to keep the peo-curry warm. It is made by mixing well in a large bowl by adding cut vegetables, spice powder, tamarind pulp and lemon juice. Served with cold and warm leavened bread (Kulcha).

INGREDIENTS FOR MASALA (SPICE POWDER):

1. Coriander Seeds – 10 tablespoons
2. Cumin Seeds – 4 teaspoons
3. Cloves – 6 pcs
4. Nutmeg – 1/4th from whole piece
5. Mace – 1 pc

PREPARATION OF MASALA:

1. Dry roast all the spices in hot pan.
2. Roast until you get dark colour on coriander seeds and this is the secret behind smoky flavour in spice powder. It might look like burnt but we need it this way only.
3. Let the spices cool and blend to a coorse texture. (Do not make fine powder)
4. Store it in airtight container as we need only a limle portion of it.

INGREDIENTS FOR MATAR:

1. Dried Peo – 1 cup (200 gms)
2. Water – 3 cups for sooking and 2 cups for boiling
3. Tomarind Pulp – 2 tablespoons
4. Butter – 50 gms
5. Onion – 1-medium size
6. Tomato – 1-medium size
7. Green Chillies – 2 to 3
8. Fresh Green Coriander – 2 table spoons
9. Lemon – 1-medium size
10. Block Salt – to taste
11. Masala (Spice Powder) – 3 table spoons (Recipe given above).

PRE-PREPARATIONS:

1. Peel, wash and roughly chop onion.
2. Wash and chop tomatoes, green chilies and fresh coriander.
3. Soak tamarind in 1⁄4 cup hot water for 15 minutes and mash it with hands to get pulp out of it. (You may use readymade tamarind pulp also)

PREPARATION METHOD:

1. Place boiled peas in a large bowl.
2. Add chopped vegetables and squeeze lemon juice to it.
3. Now add masala, black salt and tamarind pulp.
4. Mix well and serve with baked kulchas.

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